Delicious Turkey Wild Rice Casserole for Cozy Nights

Transform leftover turkey into a comforting one-pot meal with this Turkey Wild Rice Casserole, perfect for busy nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 tablespoons Unsalted Butter Adds rich flavor and helps soften vegetables.
2 cloves Garlic, minced Builds the savory base for the casserole.
1 count White Onion, diced Provides aromatic sweetness and depth.
0.5 cup Celery, diced Classic aromatic for texture and flavor.
0.5 cup Carrots, diced Adds sweetness and vibrant color.
3 cups Chicken Broth Supplies necessary liquid for cooking.
1 cup Wild Rice Adds chewiness and earthy flavor.
0.5 cup Long Grain Rice Enhances the dish's texture.
0.5 cup Red Lentils Cook quickly, adding protein.
0.5 cup Corn Introduces sweetness.
1 cup Sage Stuffing, dry Provides herby flavor.
2 cups Leftover Turkey, shredded Gives protein and heartiness.

For Seasoning

1 teaspoon Salt Enhances overall flavor.
1 teaspoon Black Pepper Adds warmth.
0.5 teaspoon Dried Thyme Contributes earthy flavor.
0.5 teaspoon Dried Rosemary Imparts a slightly piney flavor.
1 teaspoon Dried Sage Complements stuffing and turkey flavor.
2 count Bay Leaves Infuses subtle flavor.

For the Creamy Finish

0.5 cup Heavy Cream Stirred in at the end for a creamy finish.
Fresh Thyme Used as a garnish for freshness.

Equipment

Instant Pot

Method

Step‑by‑Step Instructions

Set your Instant Pot to sauté mode and melt 2 tablespoons of unsalted butter. Add 2 minced garlic cloves, 1 diced white onion, ½ cup diced celery, and ½ cup diced carrots. Sauté for about 2 minutes, stirring occasionally, until softened.
Pour in 3 cups of chicken broth, scraping up any browned bits from the bottom.
Stir in 1 cup of wild rice, ½ cup of long grain rice, ½ cup of red lentils, and ½ cup of corn.
Layer 2 cups of shredded leftover turkey on top without stirring. Sprinkle with seasonings.
Seal the Instant Pot lid and cook on manual high pressure for 20 minutes.
Let the Instant Pot naturally release pressure for 10 minutes.
Open the lid and remove the bay leaves. Stir in ½ cup of heavy cream.
Serve warm, garnished with fresh thyme.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 22gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 720mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 180IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

This casserole is flexible; use other meats or veggies if desired. Allow it to rest for better flavor and texture.

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